There was a sale on pineapples over the weekend. 2 of $5! I couldn’t pass it up. Artie and I tore into the first one, which was so sweet and delicious. We had a second one, but wanted to do something different.
On a visit to Whole Paycheck…Foods, I saw they had a pineapple fried rice dish at their buffet. I tried a little bit and found it to be pretty good. So with my second pineapple in the house, I used that visit as a bit of inspiration to make a pineapple fried rice with cashews.
Using ingredients that were in the cabinet and veggies that needed to be chopped and cooked, I put together a tasty dish that could be a side or an entrée. I enjoyed it so much that I was looking forward to having more the next day. Well, Artie had the same idea and happily devoured the leftovers.
Guess that means I need to make more!
Pineapple-Cashew Fried Rice
Source: Mac Buying 2 Pineapples for $5
- 2 Tbsp. canola oil
- 2 garlic cloves, minced
- 1 medium onion, peeled, halved and sliced
- 1 medium red bell pepper, diced
- 8oz. extra firm tofu, diced
- 2 Tbsp. hoisin sauce
- 2 Tbsp. rice wine vinegar
- 1 c. fresh pineapple, diced
- 4 c. brown basmati rice, cooked
- 1/2 c. toasted cashews
- 2 Tbsp. tamari sauce
- 1/2 Tbsp. crushed red pepper
- Salt and pepper to taste, optional
- In a large heated skillet pan, add canola oil, making sure it coats bottom of the pan
- Add garlic and saute until lightly browned. Then add sliced onion and cook until translucent
- Toss in pepper and tofu, drizzle hoisin sauce and rice wine vinegar and add pineapple. Cover pan for approximately 5 minutes. Stirring once or twice
- Uncover pan and stir in rice, cashews, tamari sauce and crushed red pepper. Cook for another 5 minutes
- Add a couple dashes of salt and pepper, if you wish. Serve.